Korean Rice Cakes (Tteokbokki)

Korean Rice Cakes (Tteokbokki):

Korean Rice Cakes (Tteokbokki) is a well-known street meal that consists of rice cakes dipped in red chili paste and is heavily flavored with garlic. The major annual Seoul rice cake festival, known as tteok, gave rise to the smaller festival known as tteokbokki.

Ingredients:

Yield: 2 servings

• 9 ounces fresh or thawed frozen tteok 
• 4 ounces beefsteak
• ½ teaspoon soy sauce
• 2 teaspoons sesame oil
• 2 cloves  minced garlic,
• 1 small onion, sliced
• 2 cups green cabbage
• 1 to 3 tablespoons gochujang 
• 1 to 3 teaspoons sugar
• 2 scallions
  

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Instructions for preparation:

Step 1

While preparing the other ingredients, soak the tteok for about 10 minutes in cold water to cover. Dry off with paper towels.

Step 2 

Mix the garlic, soy sauce, and 1 teaspoon of sesame oil with the beef.

Step 3

A wok or skillet should be heated up very hot over high heat. Stir-fry the beef mixture for just one minute, or until it begins to faintly brown. If used, stir-fry cabbage, onion, and scallions for 2 to 3 minutes, or until crisp-tender.

Step 4

Combine gochujang in. Add around 13 cup water, the last teaspoon of sesame oil, sugar, and tteok. Add water a bit at a time as necessary while mixing and simmering until sauce is thick and tteok is mushy. Use sugar and gochujang to adjust the seasonings.

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Step 5

Combine the scallions with the dish and serve it hot with sesame seeds on top.

Cooking Tips:

Asian marketplaces carry tteok, commonly known as Korean rice cakes or dduk or toppoki. Long cylinders are the typical shape for this dish; before cooking, chop them in half crosswise. If using dried tteok, follow the cooking instructions on the package without soaking.

Source: cooking.nytime